welcome friends welcome to another ice cream episode today we're going to make
a double chocolate ice cream but we're gonna do it a little bit differently
than the ice creams we've been making lately which I consider kind of cheat
ice creams well look at that just the right amount
we've making ice creams without eggs that you don't cook today we're going to
make a cooked frozen custard ice cream and I think this is kind of the best ice cream
but takes a little bit more work it takes a little bit longer and often
times when the cheat recipe can get you 95% of the way there then why not do the
cheat recipe but in this case let's go all in so I've put some cocoa powder in
there and I've got 2 cups of heavy whipping cream which is 35% fat here
where we live and I'm just going to put just a touch in the bottom of the pot
with the cocoa powder and I'm gonna whisk it to start start mixing that
cocoa powder into the cream if you put too much cream in all at once it's not
going to mix in it's not gonna wet properly so just a tiny little bit and
then a little bit more once the cocoa is dissolved in the cream you can pour the
rest of the cream in and whisk it together if you put the cream in first
and then poured the cocoa on top you'd have a really hard time getting it to
dissolve so I'm going to put this on to the stove
and we're going to heat this on medium-high and we want to bring it to
just about a boil I hesitate to say a boil because you don't want to scald it
but you want to get it nice and hot just so it's almost simmering before we move
on to the next step
okay the mixture is good and hot so now I've got some dark chocolate and I'm
just going to put this in and I'm gonna stir this to mix and melt the chocolate
might take a little bit don't panic but it will all melt and just keep mixing it
in okay it's all mixed in so I'm gonna scrape this into a jug take the whisk
and I'm gonna stick it over here because I'm still going to use it so we scrape
this into here
just set this aside now I'm gonna reuse the pot so I need a cup of homo milk 2%
no not 2% 3.25% is pretty much what you want but you can use 2% if that's what
you have in your kitchen the more fat the creamier this ice cream is going to
be the more fat the less water you're going to have it's kind of a delicate
dance to get the right texture I found 3.25 works best so the milk goes
into the pot and put this on the stove put in some sugar and some salt now we
want to heat this not quite to a boil and it's completely fine that there's
chocolate still in the pot now while the milk is heating and the sugars
dissolving into it I just want to whisk the egg yolks
now I've ended up using five egg yolks if you go back through the channel
you're going to find other recipes where we use 6 8 10 egg yolks in one of these
cooked custard recipes and those make amazing amazing ice creams the problem
is what do you do with 10 egg whites
it's just too much I mean you could you an angel food cake I think those use 10
or 11 and there's probably a recipe that I will link to somewhere around us from
one of our angel food cakes but five egg egg whites are easy to get rid of easy
to use in other dishes so I've sort of landed on that as a compromise for the
rest of my cooking and baking now the milk is the milk is pretty hot now we
temper the egg yolks with the hot milk and just slowly pour the milk in
whisking constantly to fast and you get lumpy egg bits the egg yolks scramble
and you don't want that you want a nice smooth smooth liquid here so now that
this is always 2 gather back into the pot and we're gonna
put this back on the heat the idea now is that we want to cook this custard
until it's nice and smooth to about 170 degrees Fahrenheit and 170 degrees
Fahrenheit is going to do two things you're going to cook the egg through so
it's completely cooked so if you're worried about uncooked egg this will
take care of that and it will also give you that nice smooth creamy custardy
texture so put it in get your thermometer handy okay now a little bit
of vanilla extract and you put this in at the end because you don't want to
burn off too many of the volatile compounds once that's mixed in now we
mix this custard into the chocolate so you don't have to be too careful with
your pouring just get it in there so you don't get it on the counter top okay get
this fully mixed in now you want to let this chill down you want to let this
chill down before you put it into your ice cream maker and there's a couple of
reasons you don't want your ice cream maker to work too hard once you put it
in the ice cream maker you want it to chill too frozen as quickly as possible
they get the smallest ice crystals possible and there's two schools of
thought on this a lot of people say you should chill this batter in the fridge
for 24 hours and that aging time leads to better flavor better texture and all
kinds of other things there's another school of thought of people who say no
you don't have to do that because it doesn't do anything it's just an old
wives tale it has no basis in fact you don't need to leave it in the fridge for
24 hours and so feel free to discuss that down below I do highly suggest
though that you at least chill this down to refrigerator temperature which could
take 3 or 4 hours so I'm going to let this chill before we put it into the ice
cream maker but a little taste
just like chocolate pudding it's gonna be so good so good okay so this is
thickened up nicely it's some it's not quite pudding it still drips a little
bit but it is nice and thick so I'm gonna put it into the ice-cream machine
now you don't need to have one of these ice-cream machines the ones with the
bowl that you put in the freezer and get it cold those work just as well but you
do want to use some kind of ice cream machine this recipe doesn't work very
well if you just put it in the freezer and try to stir it every 15 or 20
minutes you're just not going to get the consistency that you're looking for
okay it's all done off with the music now you've heard me say this before when
it comes out of here it's going to be soft serve and you want to put it in the
freezer for an hour - just to firm up a little bit more but hey if you like soft
surf serve it right away so I'm gonna clean off the dasher and scrape out the
bowl now I'm putting this in a plastic bowl to go into the freezer if you were
using a glass or ceramic bowl it would be best to chill it down ahead of time
that just keeps it from melting the ice cream when you put it in the bowl before
it goes back in the freezer which gives you a better crystal structure so into
the freezer and I'll see you in a couple hours
aha I found this in the freezer you've been busy I have been so this is
a double chocolate custard ice cream Oh custard ice cream yeah hmm something
there really is something wonderful about a custard ice cream now if you
live in certain parts of the US there is a great tradition of soft-serve frozen
custard mm-hmm which is essentially this just served as as soft-serve and this is
just an amazing it's a really hot day so ours is a bit soft servi thank you gotta
eat it fast but it's got that lovely creamy texture texture you there you
come close with other types of ice cream to get that texture but this really is
the only one that can provide that texture so you can play with the number
of egg yolks definitely if you want more egg yolks use more egg yolks but I think
five is a good compromise for this and you could put chocolate chips in if you
want a little bit of crunch yes you could make it a triple chocolate ice
cream I'm gonna stop talking and just eat the ice cream because this is really
good
for stopping by see you again soon
you